We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food by Sarah B HoodWe Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food by Sarah B Hood

We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food

bySarah B Hood

Paperback | November 28, 2014

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Taste Canada Award Finalist

We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the vanishing art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients.

The book features over 100 recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home.

Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can!

Sarah B. Hood is a Toronto journalist who has been shortlisted for the National Magazine Awards and the Kenneth R. Wilson business writing awards. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She is the author of We Sure Can! and co-author of Toronto: The Unknow...
Title:We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local FoodFormat:PaperbackDimensions:272 pages, 8.63 × 8.8 × 0.9 inPublished:November 28, 2014Publisher:ARSENAL PULP PRESSLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1551524023

ISBN - 13:9781551524023

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Rated 5 out of 5 by from My favourite This is my favourite book for of recipes for canning. I've made several of them and they're all amazing. My favourite is the strawberry black pepper and balsamic jam. The blueberry lemon marmalade is delicious too. This book is perfect for Canadians since the author is from Ontario so what's seasonal is actually in season for us whereas many other jam/pickle books are seasonal for more warm climates in North America. The recipes are easy to understand and there's a good range of classics and more inspired recipes.
Date published: 2017-02-28

Editorial Reviews

[The] recipes cater to a sophisticated palate. While you'll find the more traditional Dill Pickled Beans and raspberry jam, [Sarah B. Hood] also shows you how to make your own apple pectin and use it to make lovely sounding jellies such as Wild Violet, Dandelion, and Lilac from plants you might be lucky enough to find in your vicinity.
-The Atlantic - The Atlantic - 20111223